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    Home » Keto

    Keto Chocolate Fudge (Options For Paleo & Dairy-Free)

    Published: Oct 26, 2020 Updated: Feb 10, 2022 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    pinnable image with text

    Satisfy your sweet tooth with this quick and easy keto chocolate fudge. It's rich, creamy, is enough for a crowd, and can be prepped in only 15 minutes!

    This recipe can also be frozen and doubled or tripled so you'll always have some on hand!

    fudge stacked on a white plate
    fudge stacked on a white plate

    If you have any kind of sweet tooth, this keto fudge is a must-make! You'll want to make a large batch to always keep on hand for when your sweet tooth strikes.

    It's also perfect to make for guests because it only takes 15 minutes, is enough for a crowd, and can be prepared ahead of time.

    Jump to:
    • Add-ins and toppings
    • The chocolate chips
    • The sweetener
    • Frequently asked questions
    • 🔪 Easy instructions
    • Storage instructions
    • 💭 Top tips
    • Looking for more keto desserts?
    • 📖 Recipe
    • 💬 Comments

    Add-ins and toppings

    If you like your keto fudge a bit on the fancy side you can add the following ingredients. I included instructions in the recipe card to mix in toasted nuts, but here are a few other ideas.

    Just note that the nutrition info and carbs may change depending on your add-ins.

    • ¼ to ½ cup cocoa nibs (these can be bitter so add with caution)
    • 2 to 4 Tablespoons of keto peanut butter
    • peppermint extract
    • almond extract
    • sprinkle the top with crushed sugar free peppermints, keto chocolate chips, keto sprinkles, or coarse sea salt.
    • swirl in some sugar-free caramel

    The chocolate chips

    My favorite sugar-free chocolate chips are ChocoZero, which are keto AND paleo-friendly. However, choose any high-quality chocolate chips that you prefer that work best for your diet.

    Lily's chocolate chips are also a good choice.

    Chocolate is the main ingredient, so be sure to choose your chocolate chips wisely!

    The sweetener

    For the keto sweetener, I prefer Powdered Erythritol Sweetener With Monk Fruit Blend. It's keto-friendly and tastes remarkably like traditional powdered sugar!

    However, any erythritol-based powdered keto sweetener will work. I don't recommend granulated sweetener because it will make the fudge grainy.

    You can also use powdered allulose (if using pure allulose add an additional tablespoon or two) or a powdered allulose/monk fruit blend, but the fudge will be much softer.

    *Note- As a special gift to my readers, I've teamed up with BESTI SWEETENER to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.

    Frequently asked questions

    Can I make this fudge dairy-free?

    You sure can! For dairy-free, simply replace the heavy whipping cream with coconut cream. For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. Also, be sure to use dairy-free chocolate chips and non-dairy butter or coconut oil.

    Can I make this fudge paleo?

    Yes, to make this paleo fudge, simply use the dairy-free options. Then, replace the powdered sweetener with honey and use coconut oil instead of butter.

    🔪 Easy instructions

    Sliced Walnuts on Salpat Baking Sheet
    chopped pecans on a lined baking sheet
    1. Toast the nuts, if using.

    If you choose to add nuts, start by toasting them for 5 - 8 minutes at 350 degrees. Then set them aside to cool.

    ingredients in stainless steel bowl
    ingredients in a stainless steel bowl

    2. Melt the chocolate, butter, sweetener, and heavy cream.

    Bring a small saucepan of water to a boil. In a large heatproof bowl, combine the heavy cream, sweetener, butter, and chocolate chips.

    Then, place the bowl over the pot of boiling water - being sure the bottom of the bowl doesn't touch the water.

    melted chocolate mixture in bowl
    close up of melted chocolate

    Stir until everything is melted and creamy. If chocolate melts too fast or unevenly, it will seize up and ruin! So be sure to continually stir and make sure the heat isn't too high.

    un-set fudge in lined baking dish
    un-set fudge in lined baking dish

    3. Remove from heat and stir in some vanilla, a pinch of salt, and nuts (if using).

    4. Pour into a greased and foil-lined pan. Place in freezer 1 hour to set up.

    fudge stacked on a white plate
    fudge stacked on a white plate

    5. Remove the keto chocolate fudge from the pan by using the foil as handles and cut with a very sharp knife into 1-inch squares.

    That's it!!! Quick, easy, and delicious keto fudge!

    Storage instructions

    Store in the refrigerator for 2 to 3 weeks. For softer low-carb fudge, set it out at room temperature for a few minutes before serving.

    It can also be stored in the freezer for 2 to 3 months.

    💭 Top tips

    • For the keto sweetener, I prefer Powdered Erythritol Sweetener With Monk Fruit Blend. It's keto-friendly and tastes remarkably like traditional powdered sugar! However, any erythritol-based powdered keto sweetener will work. I don't recommend granulated sweetener because it will make the fudge grainy. You *can* use powdered allulose (if using pure allulose add an additional tablespoon or two) or a powdered allulose/monk fruit blend, but the fudge will be really soft.
    • As a special gift to my readers, I've teamed up with BESTI SWEETENER to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
    • Be sure to choose high-quality chocolate chips that you like the taste of! The taste of the fudge largely depends on the taste of the chocolate chips.

    Looking for more keto desserts?

    I think you'll love these...

    • Chocolate Almond Butter Fat Bombs
    • Hot Chocolate Mix
    • Snickerdoodles
    • Cut-Out Sugar Cookies
    • Almond Flour Chocolate Chip Cookies

    Or these Paleo Cut-Out Cinnamon Maple Sugar Cookies from Perchance To Cook look super yummy too!

    If you’ve tried this Keto Chocolate Fudge Recipe or any other recipe on the blog please let me know in the comments below!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    keto fudge stacked on a white plate

    Keto Chocolate Fudge (Options For Paleo & Dairy-Free)

    Satisfy your sweet tooth with this quick and easy keto chocolate fudge. It's rich, creamy, is enough for a crowd, and can be prepped in only 15 minutes!
    *See the notes below for the paleo and dairy-free options.
    5 from 7 votes
    Print Pin SaveSaved!
    Cuisine: American
    Diet: Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Paleo
    Prep Time: 15 minutes
    Resting Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 36 1 inch squares
    CALORIES :124kcal
    CARBS :12g
    FIBER :11g
    Author: Cassidy Stauffer

    Ingredients

    • 16 Oz. Keto Chocolate Chips - see notes below (approximately 3 Cups)
    • ½ Cup Heavy Cream
    • ¼ Cup Keto Powdered Sweetener
    • 2 Tbsp. Butter
    • 2 Tsp. Pure Vanilla
    • Pinch of Salt
    • 1 ½ Cups Chopped Nuts of Choice - optional
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350 degrees if using nuts.
    • Spread the nuts in a single layer on a large baking sheet and bake 5 - 8 minutes or until fragrant. Set aside.
    • Prepare an 8 x 8 inch baking dish by lining with foil (cover 2 edges of pan with enough foil to use as handles and remove fudge from pan) and lightly grease with oil of choice. Set aside.
    • Bring a small pot of water to a boil. In a large heatproof bowl or pot, add the chocolate chips, heavy cream, powdered sweetener, and butter. Place the bowl over the boiling water, being sure the bottom of the bowl doesn't touch the water. 
    • Stir until everything is completely melted and smooth. *Note- If chocolate melts too fast or unevenly, it will seize up and ruin! So be sure to continually stir and make sure the heat isn't too high.
    • Remove from heat and stir in the vanilla, a pinch of salt, and nuts (if using). Taste and add more powdered sweetener if needed.
    • Pour into prepared pan and place uncovered in freezer for 1 hour or until set.
    • Remove fudge from pan by using the foil as handles and cut with a very sharp knife into 1-inch squares.
    • Store in the refrigerator for 2 to 3 weeks. For softer fudge, set it out at room temperature for a few minutes before serving. It can also be stored in the freezer for 2 to 3 months.

    Add Your Own Notes

    Click here to add your own private notes.

    Video

    Notes

    • Find the link to the full video here: Fudge YouTube Video!
    • Nutrition info includes pecans.
    • For dairy-free, simply replace the heavy whipping cream with coconut cream. For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. Also, be sure to use dairy-free chocolate chips and non-dairy butter or coconut oil.
    • For paleo, simply use the dairy-free options. Then, replace the powdered sweetener with honey and use coconut oil instead of butter.
    • For the keto sweetener, I prefer Powdered Erythritol Sweetener With Monk Fruit Blend. It's keto-friendly and tastes remarkably like traditional powdered sugar! However, any erythritol-based powdered keto sweetener will work. I don't recommend granulated sweeteners because they will make the fudge grainy. You *can* use powdered allulose (if using pure allulose add an additional tablespoon or two) or a powdered allulose/monk fruit blend, but the fudge will be really soft.
    • As a special gift to my readers, I've teamed up with BESTI SWEETENER to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
    • Be sure to choose high-quality chocolate chips that you like the taste of! The taste of the fudge largely depends on the taste of the chocolate chips.

    Nutrition

    Serving: 11-inch square | Calories: 124kcal | Carbohydrates: 12g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 7mg | Potassium: 22mg | Fiber: 11g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

    NET CARBS = Total Carbs - Fiber

    Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

    Read More…

    Reader Interactions

    Comments

    1. Shannyn says

      December 02, 2021 at 3:16 am

      5 stars
      These are so good!!

      Reply
      • Cassidy Stauffer says

        December 02, 2021 at 1:58 pm

        Oh, thank you!!! I'm so happy you liked them ☺️

        XO,
        Cassidy

        Reply
    2. CHARLES PERRYMAN says

      January 02, 2019 at 7:14 pm

      Hello Cassidy,
      My name is Charles Perryman and I am new to your wonderful site!! I am going to make this fudge and I have one question. Your recipe calls for coconut cream, however in two replies from above the use of "coconut milk" is referred to.
      Please give me some help on this issue. (I am relatively new to Keto!)
      Thanks,
      Charles

      Reply
      • Cassidy says

        January 02, 2019 at 10:23 pm

        Hi Charles! For coconut cream, simply place full-fat canned coconut milk in the fridge for 24 hours, then scoop out the coagulated cream. Thai Kitchen, Native Forest, and Sprouts brands work best for this because some brands don't coagulate well or have a funny aftertaste. I hope this helps and let me know what you think of the fudge!!!

        -Cassidy

        Reply
    3. Celeste Noland says

      December 21, 2018 at 4:53 am

      YUM! I'm a huge fan of Enjoy Life Chocolate Chips and have several bags in the pantry right now...totally making this for our Christmas party!

      Reply
      • Cassidy says

        December 23, 2018 at 2:09 pm

        YAY Celeste!!! We just ran out from the batch I made a few weeks ago so I'll be making it again too! It's perfect for parties 🙂

        -Cassidy

        Reply
    4. Alisa Fleming says

      December 19, 2018 at 11:31 pm

      I'm too lazy to make fudge right now, but I am SO craving it! This looks incredibly indulgent - it's hard to believe it's practically guilt free.

      Reply
    5. Nicole Dawson says

      December 19, 2018 at 3:15 am

      YUM! I haven't made fudge in forever and this looks like a delicious place to start. Love that its vegan!

      Reply
    6. Andrea Wyckoff says

      December 17, 2015 at 5:22 am

      This fudge looks so incredibly rich, creamy and dreamy!! I could see this being a hit at any holiday party!! I so want to try this!

      Reply
    7. Raia says

      December 09, 2015 at 4:59 pm

      Must try. It looks amazing! 🙂

      Reply
      • Cassidy says

        December 11, 2015 at 5:18 pm

        Thanks Raia, I hope you like them as much as we do 🙂

        -Cassidy

        Reply
    8. Kelley says

      March 14, 2015 at 2:38 am

      Hi Cassidy! Thank you for sharing this wonderful recipe. Thanks to you my youngest (who has multiple allergies) is getting ready to try fudge for the first time! Should the fudge set in the fridge or freezer? The tutorial says freezer but the recipe says fridge, can you please clarify? Thank you so much! 😀

      Reply
      • Cassidy says

        March 14, 2015 at 2:03 pm

        Hi Kelley, sorry about that! It's suppose to be freezer - I will fix it right away! I hope you and your son like it as much as we do!!!

        XO,
        Cassidy

        Reply
        • Kelley says

          March 18, 2015 at 2:52 am

          5 stars
          Yes, we LOVE it!! A smashing hit, I will definitely make it again! I'm going to increase the coconut milk next time to see if I can make it a wee bit more voluminous (haha)! Thank you for answering my question and again for sharing, so greatly appreciated! 😀

        • Cassidy says

          March 18, 2015 at 2:05 pm

          YYAAAYY, I'm SO happy you liked it!!!! Thanks for coming back and letting me know 🙂

          XO,
          Cassidy

    9. Jamie says

      December 23, 2014 at 12:44 am

      5 stars
      I just made this and omitted the nuts and replaced them with marshmallows and sprinkled with GF graham cracker crumbs. My son (with a long list of food allergies) is in heaven. It's a perfect holiday treat! Thank you!

      Reply
      • Cassidy says

        December 23, 2014 at 1:16 am

        Thanks Jaime! I made some more yesterday, but I should have waited and tried it with marshmallows and GF graham crackers, that sounds DE-LISH!!!!

        -Cassidy

        Reply
    10. Shirley @ gfe & All Gluten-Free Desserts says

      December 17, 2014 at 7:00 pm

      This fudge looks absolutely divine, Cassidy! I just used my last can of coconut milk from the fridge so I better some more in so I'll be ready to make this recipe for Son and his girlfriend next week. 🙂 So glad you share it on Gluten-Free Wednesday this week!

      Thanks and Merry Christmas! xo,
      Shirley

      Reply
      • Cassidy says

        December 18, 2014 at 2:08 pm

        Thanks so much Shirley, I hope you like it! I'm making this fudge again tomorrow, it's one of our favorites! Have a great time with your family next week 🙂

        XO,
        Cassidy

        Reply
    11. Mary says

      May 28, 2014 at 5:42 pm

      Sounds D'Lish! LOVE fudge!

      Reply
    12. Cindy (Vegetarian Mamma) says

      December 26, 2013 at 5:14 pm

      YUM, this fudge looks awesome! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

      Hope your week is great!

      Cindy from vegetarianmamma.com

      Reply
    13. Dawn @ Peeling Back the Onion Layers says

      December 23, 2013 at 8:22 pm

      Oh yum! And it really is easy, too! I don't trust myself around this recipe. I could eat the whole batch. Thanks for sharing this at Healing with Food Friday!

      Reply

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    Head Shot Of Cassidy Stauffer

    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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